Oklahoma Cooks

Gazpacho Serves 4
Equipment Needed: 1 cutting board 1 chefs knife (1) 4 qt sauce pan, with lid or foil 1 wooden spoon Measuring cups and spoons Ingredients: 4tb Evoo 2 onions, sliced thin 5 cloves garlic, sliced thin 1 Tb African curry 3 small eggplant, md dice 4 oz water 1 summer squash, half moons,1/4" thick Juice of 1 lemon 10 basil leaves, chiffonade Salt to taste

Instructions: 1. Heat saut pan on low heat for 5 minutes. Add olive oil and heat for 30 seconds. 2. Add the onions and a pinch of salt and sweat for 10 minutes. Add the garlic and sweat for 5 minutes. Add the African curry, and sweat for another 5 minutes 3. Add the eggplant, pinch of salt, and 2 oz of water and cook covered on low for 20 minutes covered, stirring occasionally.

4. Add the squash, a pinch more salt, and the other 2 oz of water and continue to cook for another 10 to 15 minutes, or until soft. 5. Add the lemon juice, basil, and finish with salt. Serve as a vegetable side or over couscous, rice, or with lentils.